Rainbow Chard And Sweet Potato Curry With Turmeric And Ginger

Rainbow Chard And Sweet Potato Curry With Turmeric And Ginger

Our guests often buy rainbow chard because it’s so pretty, and then they do not know what to do with it. This is why we researched a bit and came up with this curry recipe as a simple and delicious solution.

It’s seasoned just with immune-boosting ginger, turmeric and garlic, and some mustard seeds, but feel free to add some other spices that you like (maybe cumin or coriander) at the beginning of the cooking process. You can of course also vary the quantities of the vegetable ingredients, or add more vegetable broth to turn it into more of a (lentil) soup. In any case it will be a nice and healthy meal for a cold autumn night. You can also try out our Laksa Soup or Roasted carrot soup.

Swiss Chard And Sweet Potato Curry With Turmeric And Ginger

I often buy rainbow chard because it’s so pretty, and then I don’t know what to do with it. This is why I researched a bit and came up with this curry recipe as a simple and delicious solution. It’s seasoned just with immune-boosting ginger, turmeric and garlic, and some mustard seeds, but feel free to add some other spices that you like (maybe cumin or coriander) at the beginning of the cooking process. You can of course also vary the quantities of the vegetable ingredients, or add more vegetable broth to turn it into more of a (lentil) soup. In any case it will be a nice and healthy meal for a cold autumn night.

Ingredients

  • One piece of ginger, about 2 cm (or one inch)
  • One similar piece of fresh turmeric (or half a teaspoon of ground turmeric)
  • Two cloves of garlic
  • One large sweet potato
  • About three or four large leaves of rainbow chard (or regular swiss chard)
  • Two teaspoons of vegetable oil
  • 50 grams (or one quarter cup) of red lentils
  • A pinch of mustard seeds
  • 200 ml (a little less than one cup) of water or vegetable broth (in case of the latter, use less salt for seasoning)
  • Salt
  • A few cilantro leaves (optional)
  • A splash of lemon juice (optional)

How To Prepare

Step 1: Peel the garlic and the turmeric (careful, it will stain everything yellow) and grate them or dice them as finely as possible.

Step 2: Peel and chop the garlic into small pieces.

Step 3: Peel the sweet potato and cut it into bite sized pieces.

Step 4: Wash the chard leaves and trim the bottom of the stems if necessary. Chop the stems and the leaves into thin stripes. Keep the chopped stems and leaves separate.

Step 5: Heat up the oil in a large saucepan. Add the mustard seeds, close the lid and wait till you hear them pop.

Step 6: Then add the ginger, turmeric and garlic, stir everything and let the spices fry for a minute.

Step 7: Add the lentils, the sweet potato cubes and the chopped stems of the chard. Stir everything well. Add a little more oil if you feel the vegetables are sticking to the bottom of the pan.

Step 8: After two or three minutes, add the water or broth. Half close the lid and let the vegetables simmer for about 15 minutes.

Step 9: Then add the swiss chard leaves. Stir everything well and season with a little salt. Lower the heat and let the leaves wilt together with the other vegetables for about five minutes. Now everything should be cooked through but not yet mushy.

Step 10: Add a little cilantro and a little lemon juice according to your taste.

This dish is going to be really delicious to eat, but are you really going to eat without any dessert planned? You can try out this vegan shortcrust pastry in desserts.

Rhubarb Beet Root Salad

Rhubarb BeetRoot Salad

Rhubarb is everywhere right now and I was looking for different ways to use it. I always love the combination of sweet and savory things and this salad was no exception – there are so many flavors and textures in it, but somehow it works!

Rhubarb is a Minnesotan spring delicacy which is a healthy Rhubarb recipe. Although it is a salad, it tastes like a dessert, a sweet and savory dish. You cannot miss out on enjoying this delicious flavory dish. Rhubarb is a great source of magnesium, vitamin K, potassium and calcium. And, beetroot improves blood circulation, increases stamina, improves your muscle power, helps in preventing cancer, prevents health failure, and many more health benefits. I have had a number of healthy dishes, but this one has been my favorite for its taste.

Rhubarb Salad Dressing

The sweet flavor of the roasted beetroots, tart flavor of Rhubarb and the spicy yet tender flavor of other ingredients make the salad delicious. It is an easy to make recipe that cook or prepare with in the period of 20 minutes including the chopping part. You can have this recipe for your lunch as it is super healthy, filling and tasty. If you are following any kind of diet, than you wouldn’t require a cheat day to have something as tasty as this salad.

Ingredients

  • Two stalks of rhubarb, peeled
  • Two handfuls arugula, washed
  • Two medium beetroot
  • Half a teaspoon of butter (or olive oil)
  • One tablespoon of olive oil
  • One teaspoon balsamic vinegar
  • One teaspoon of Maple syrup
  • A bit of ricotta
  • Some alfalfa or other sprouts
  • Basil leaves
  • Salt and pepper

How To Prepare

Step 1: Prepare the beets: wrap each of them in tinfoil and roast them in the oven for about 45 minutes or until tender. You can test this by pricking them with a knife. Peel the beets and cut into bite size pieces; set aside to cool.

Step 2: Meanwhile, cut the rhubarb into slices. Heat just a little butter in a pan, add the rhubarb when it’s sizzling. Add a teaspoon of maple syrup and let it melt. Lower the heat and let the rhubarb cook for about five minutes, it should be soft but still crunchy. Deglaze with a few drops of balsamic vinegar. Add a pinch of salt, set aside.

Step 3: Wash the arugula and arrange on two plates. Add the beetroot pieces and the rhubarb slices. Add the basil leaves, the sprouts and a little ricotta here and there (you can salt the ricotta beforehand if you prefer).

You can enjoy this recipe at any time of the day.You can also try out my Creamy Pumpkin And Burnt Aubergine Soup recipe or my dessert recipes like Shortcrust Pastry Recipe or Lamington recipe.

South Indian Beet Palya With Grated Coconut

Beet Palya With Grated Coconut

I love beets in all shapes and sizes, so I was happy to come across a delicious-looking recipe for a beet curry from South India. You can try out Creamy Pumpkin And Burnt Aubergine Soup which is also a tasty recipe. This stir-fry is not only super healthy, it also has a suprising depth of flavor for something so simple – and on top of that, it takes just a few minutes to make, especially if you use (as I did) already pre-cooked beets.

Indian Beet Palya

Ingredients

  • Four medium-sized beets, peeled and cut into bite-size cubes
  • Three tablespoons of red lentils
  • Cooking oil
  • A pinch of asafoetida
  • Half a teaspoon of cumin seeds
  • Half a teaspoon of coriander seeds
  • Half a teaspoon of turmeric
  • Half a teaspoon of sumac
  • A few curry leaves
  • Chili (optional)
  • Two tablespoons of grated coconut (frozen, unless you have a fresh coconut around)
  • Fresh herbs and some cucumber slices for garnish
  • Salt to taste

How To Prepare

Step 1: Heat the oil in a pan and add the asafoetida.

Step 2: Fry until it is golden, then add the coriander, sumac and cumin seeds as well as the dal.

Step 3: Stir for a few minutes until the spices begin to brown.

Step 4: Add the cubed beets, the turmeric, the curry leaf, and the chili (if using).

Step 5: Add a little water to make sure the beets do not stick to the pan and cover.

Step 6: Depending on whether you are using fresh or pre-cooked beets, the cooking time will be between ten and twenty minutes.

Step 7: When the beets are tender, turn off the heat and season with salt.

Step 8: Add the coconut and herbs/ cucumber garnish when serving.

You can also try out vegan desserts like Lamington recipe or shortcut pastry!